Lemon Sweet Rolls

So, my first attempt at cinnamon rolls in the beginning of my Baking Mondays didn't go as planned - I think the coconut milk didn't allow for the rise. This week, I wanted to try again but, do a slightly different take. Lemon rolls it was!

Lemon Sweet Rolls
Recipe on NYT Cooking
Makes 12 rolls

Ingredients:
DOUGH
1 package/7 grams active dry yeast
1 cup buttermilk, 100 degrees warm
1/4 cup/4 tbsp sugar
1/2 cup butter, softened
1 tbsp lemon zest
1 tsp salt
1/2 tsp cadamom
3 large eggs, lightly beaten
4 - 4 1/2 cups flour

FILLING
1 cup sugar
1 tbsp lemon zest
1/4 tsp cardamom
Pinch of salt
6 tbsp butter, soft

ICING (I halved this)
6 ounces cream cheese
1 cup powdered sugar
1-2 tbsp lemon juice, to taste

Directions:

1. Combine yeast, buttermilk, and 1 tbsp sugar. Let it sit until foamy (about 5-7 minutes)

2. Add butter, remaining 3 tbsp sugar, lemon zest, salt, and cardamom. If you have a stand mixer, go forth and use it. If not (like me), then mix well to combine. (I used a wooden spoon to help me.)

3. Add eggs and buttermilk mixture and stir until combined well.

4. Slowly add 4 cups of flour and stir until all the flour is moistened. The dough will be soft and billowy (whatever that means) and it will stick to the bottom of the bowl. Add more flour if the dough seems extremely soft. (I didn't end up adding any additional)

5. Transfer the dough to a freshly oiled bowl and turn the dough to coat then cover with plastic wrap.

6. Let the dough to rise in a warm spot for about 1 hour/doubled in size.

7. Combine sugar, lemon zest, cardamom, and salt. Use your fingers to mix the lemon zest into the sugar.

8. Line a 9x13 baking sheet with parchment paper and butter both the pan and the paper. 

9. Gently deflate the dough by folding it over itself a few times in the bowl.

10. Turn the dough on a floured surface and pat or roll into a 12x16 rectangle.

11. Spread the soft butter over the dough and sprinkle with the sugar mixture evenly.

12. Roll dough into tight log and cut into 12 pieces.

13. Place the rolls into the pan, cover, and let rise again until doubled/about 1 hour.

14. Heat oven to 350 and bake 30-35 minutes or until they are golden and cooked through.

15. While the rolls are baking, make the icing by mixing cream cheese, powdered sugar, and lemon juice. Again, feel free to use a stand mixture or a whisk.

16. Let the rolls cool about 5 minutes then spread the icing over the top.

17. Enjoy!